For the chicken marinade, heat a sauté pan over medium for 1 minute. Swirl in the butter and, when it foams, add the shallots and thyme; sauté for about 2 minutes, until shallots are translucent. Add the vermouth, and reduce by half. Transfer to a baking dish and let cool a few minutes. Whisk in ½ cup Dijon mustard, 1 egg, tarragon, and a pinch of pepper.

Place the chicken between two pieces of plastic wrap. Pound with a mallet to ½-inch thickness. Remove from the wrap. Slather the chicken with the marinade, coating both sides.Refrigerate for at least 4 hours.

It has been nine years since her James Beard award-winning first book,Sunday Suppers at Lucques. Now, in her much anticipated follow-up, Suzanne Goin takes the small-plate, shared style dishes of her sophomore restaurant A.O.C. in Los Angeles and turns them into delicious main courses for the home chef. The A.O.C. Cookbook also has helpful wine notes from sommelier Caroline Styne, and concludes with a thoroughly entertaining 56-page guide on the best cheeses from around the world. – Chris Daniels